How's it made?Colheita (pronounced col-yate-ta) is a variant of tawny port. What is different is that it is the product of a single harvest (Colheita in Portuguese) so it has a year indication. Like tawny port, colheita ports are aged in oak casks for a minimum of eight years, often for much longer, before being bottled - the oxidation in wood is where they acquire their tawny colour.
Drinking Colheita PortNo decanting is required and the port will benefit from being slightly chilled, around 16-18C serving temperature. Colheita port will keep for several weeks after opening if the cork is replaced.
Food & Colheita PortColheita goes extremely well with crème caramel or desserts that contain nuts or even dried fruits. Try it with a starter such as foie gras or paté